This time of year is when my daughter and I start catching the dreaded colds. I know it’s inevitable, but we also learned a great way to keep it at bay with a few immune boosting recipes. The reason I say it’s “immune boosting” is that we add a little bit of Maty’s cough syrup. Now I know you may be thinking, “What? Cough syrup added to a recipe?”, but let me tell you it not only helps to boost that immune system it is so delicious as well.
Margot and I recently made a batch of Blueberry Banana Oatmeal that we added some Maty’s natural cough syrup. Their syrup is filled with all natural ingredients, and can easily be substituted for things like maple syrup or honey. That’s why I thought this recipe would be perfect for it, and it’s so easy.
Immune Boosting Blueberry Banana Oatmeal
½ cup old fashioned oats
½ cup water
½ cup milk
1 tablespoon brown sugar
½ teaspoon vanilla
¼ cup blueberries
1 tablespoon of Maty’s Cough Syrup
First add the oats, water, milk and half of a thinly sliced banana into a medium-sized saucepan. Turn the heat to medium and cook until the oats begin to bubble. Then stir until oats are cooked and creamy (about 3 minutes).
Next, remove the pan from heat and then stir in the brown sugar and vanilla.
Pour the contents into a bowl and top with the remaining half of sliced banana, blueberries, and Maty’s Cough Syrup.
Thank you to Maty’s for sponsoring this post, and for having the most amazing, natural products that I trust to use with my child. All thoughts and opinions are my own!
This morning while Margot was still sleeping I thought I’d clean out our corner cupboard because that thing is a hot mess. I found some rice cereal and some oatmeal cereal that we’ve had in there for a little while. She hasn’t eaten those in a long time, and now that she’s eating normal food I thought maybe I should just get rid of them.
I decided to see if there were any recipes I could use these with. I’m glad I did because I found an awesome pancake recipe from Must Have Mom that uses both of them. Unfortunately I didn’t have all the ingredients for these to make this morning, so I slightly adapted it so my daughter could eat pancakes when she woke up.
1 cup flour
1/2 cup rice cereal
1/2 cup oatmeal cereal
2 cup formula, breastmilk or cow’s milk (if baby is over 12 months old)
1 Tbsp unsalted butter, melted
2 egg yolks
Additional milk to thin batter
Mix all ingredients together in a large bowl until combined.
Add additional milk, formula or breastmilk to thin batter as needed until you reach pancake batter consistency.
Pour batter onto hot griddle and cook until bottom side is golden brown. Flip and cook for only about 30 seconds to 1 minute and remove pancake from griddle onto a plate.
Top with bananas and strawberries (cut up if needed for baby/toddler)
I used the batter to make six pancakes. I gave one to my daughter, and saved the other five. This will allow us to use the pancakes all week long! The original recipe says that the pancakes freeze well if you chose to save them for longer periods of time.
When I use this again I will take the advice from the original recipe to use pureed food as toppings as well to give it a little more flavor.